September 10, 2005
Most days, if you told us you wanted to make us a drink containing rum and champagne, we'd call you crazy. Well, maybe not crazy. Who are we kidding? We'd tell you to mix it strong. Anyway, we found a great-looking recipe that looks like a Mojito on steroids, and makes us wish we were sitting on a wind-swept veranda, smoking contraband cigars. We haven't tried it yet, but we plan to ASAP...if you give it a shot let us know.
The Old Cuban
1½ ounces rum
1 ounce simple syrup
¾ ounces fresh lime juice
2 dashes bitters
2 ounces Champagne
7 sprigs fresh mint
Measure lime juice, simple syrup, and six sprigs of mint into a mixing glass, and muddle. Add rum and bitters, ice, and shake well. Strain into a chilled cocktail glass, and top with Champagne. Garnish with mint sprig.
The article mentions that a good way to enhance the mint flavor is to "spank" the mint, which means you slap it between your hands before adding it to the drink. Sounds like a great idea, especially if your mint's been a bit naughty.
Browse mojito productsand more at Amazon, including recipe books, muddlers, and glasses.
Read the full article, In Mint Condition, plus learn about spanking your mint, at nytimes.com.
We're not usually fans of drink recipes with too many ingredients here at Liquor Snob, but loyal reader Marcus submitted a recipe that looked interesting enough to try. Not only does it have a great name - Dumpster Juice - but Marcus claimed it was full of anti-oxidants, and the ingredients promised a brownish-green hue that would not be for the faint of heart, no matter how frilly it tasted. We were sold, so we mixed up a batch.
1 oz vodka
1 oz 151 rum
1 oz orange juice
1/2 oz each Midori and Chambord
We happened to have most of the ingredients lying around (we had to replace the Midori with Blue Curacao, and we added a bit more OJ to counteract the 151), so we gave it a try. Not only were we pleasantly surprised by the taste and color, we were able to convince two parental-unit types to try it, and they loved it as well. Two out of two parents agree, Dumpster Juice is great!
Have a great drink recipe you'd like us to feature? Please let us know the name, ingredients, instructions and any interesting drink history, and we'll do our best to get it featured on the site.
September 7, 2005
Well, maybe not from the future
, but we came across this article from Britain's Huddersfield Daily Examiner, dated September 25, 2005 . Since that's a that's not quite here yet, we're guessing someone is beaming us a way to get buzzed from the near future, or author Dan Hobson was still drunk when he posted the article. Three cheers to him if he was...we're not quite sure which one we hope for more, actually.
Anyway, it looks like a couple of good mixes if it's your style, plus you can click through to the article for ratings of each cocktail recipe. You'll have to take them with a grain of salt, though, because the scores seem to get more and more generous with each drink they take. We're planning to try the Vanilla Russian ASAP and let you know what we think.
Here are the recipes:
Continue reading: "Drink Recipes from the (Near) Future"
Flavored vodkas have been all the rage over the last few years, increasing the market for the much-loved and versatile spirits. With flavors like Absolut Peppar and Citron and Stoli Vanilla and Raspberry flavors to name just a few, the flavored vodka craze is introducing a whole new generation of imbibers to a love of the cocktail and now makes up 20% of all vodka consumption. The wide range of assorted flavors is leading bartenders to be more creative with their drink mixing and leading to far more combinations than your typical screwdriver or bloody mary.
We found tons of unique ideas for new cocktails using flavored vodka, including the bubblegum martini (a combo of raspberry and vanilla Stoli with a splash of Jones Blue Bubblegum soda, garnished with gumballs) and a cold-weather concoction made with mandarin orange vodka and orange pekoe tea. The article also mentions the Moscow Mule, a drink made popular here in the states in the '50s, which is a combination of vodka, lime juice and ginger beer and sounds like an echo of one of my favorite drinks, which some call the Mark and Stormy. So what's on the horizon for the tangy versions of this adult beverage? Apparently "Asian flavors may be the wave of the near future, with ginger, honey and multiple-spice at the fore." Sounds tasty.
Read the full article, VA-VA-VOOM: Flavored vodkas create the hottest drinks at the bar, at the Detroit Free Press.
September 4, 2005
Gary and Mardee Regan are self-confessed "spirits and cocktail freaks" who take their liquor very seriously. And after checking out their wealth of magazine articles and books to their names, as well as their Ardent Spirits
website, I'd have to agree with them. After browsing the recipes on their site, many of which are reader-submitted, I found that many of them included too many ingredients for my personal taste and level of laziness, but they all looked tasty and worth a try.
The Joy of Mixology
by Gary Regan
Bartender's Best Friend
by Mardee Regan
New Classic Cocktails
by Gary and Mardee Regan
Bourbon-Mint Iced Tea
- 1/2 ounce fresh lemon juice
- 3/4 ounce simple syrup
- 1/4 ounce Branca Menta
- 3/4 ounce Maker's Mark bourbon
- 5 ounces cold brewed tea
- 1 lemon wheel, for garnish
- 1 mint sprig, for garnish
Shake all ingredients except for the tea, and strain into a large glass filled with ice. Top with brewed ice tea.
Find more recipes at Ardent Spirits
September 3, 2005
After the first glass, you see things as you wish they were. After the second, you see things as they are not.Finally you see things as they really are, which is the most horrible thing in the world.
I've had Absinthe a few times, and I would have to agree with Mr. Wilde. Banned for a 100 years in Europe because of the widespread problems it caused in the 19th century, more Absinthe was drunk than beer between 1890 and 1914. Absinthe was drunk by notables including Wilde, Ernest Hemingway, Pablo Picasso, Edgar Allen Poe and Vincent Van Gogh. Some even speculate visits to the Green Fairy led to the decision-making process that caused Mr. Van Gogh to remove his ear.
Absinthe was loved not only for its high alcohol content, ranging from 50 to 70 percent (that's 100 to 140 proof), but also for the dreamlike effects brought about by the wormwood. Sounds great, doesn't it? Never fear, la Fée Verte is back on the market, and while the ban is still in effect in the U.S., the stout of heart can buy all the Absinthe they need online.
- Ridiculously High Alcohol Content
- A Completely Different Kind of Buzz
- Makes You Feel Like a Literary Giant - or at least I did
- A Chance to Try Something New - and no, I don't mean cutting off your ear
- Very Spendy - when I looked it was AT LEAST $100/bottle, plus shipping unless someone is visiting Europe and can bring it back
- Blinding Hangovers - I swear I was blind in one eye for two hours, but I might be able to trace that back to drinking one too many Bull Rushes (see below)
- Bitter Taste - unless you like the taste of what my friend calls "liquorice from Hell"
- Everyone Who's Heard of It Wants to Try It - If you get a bottle, keep it under lock and key or you'll constantly hear "You have Absinthe? Can I have a taste?"
- That Whole "Illegal in the United States" Thing
Traditionally, Absinthe was drunk mixed with water, or if a batch had a particularly high wormwood content, strained through a sugar cube and splashed with water. Below are a couple recipes I modified from the Sebor Absinth website, and have enjoyed immensely:
Put two ice cubes in a champagne flute
Add 2 shots Absinthe
Fill glass rest of the way with champagne
Mix 1 can red bull, 1 shot vodka, 1 shot sebor
pour over ice
Where to Buy Absinthe
If you're up for the challenge, my friend got his bottle from Sebor Absinth, or you can go to the Absinthe Buyer's Guide to shop around.